Tricks: one egg will set a cup of cream/milk so if you’re making several tarts of whatever flavor, you can set up ingredients in the blind-baked or raw shell, place on a cookie sheet, set in the oven then pour in custard to fill; and I would only clean leeks this way, in several changes of fresh water to purge all sand if I were going to braise them whole. I find it messy and time consuming.

Leek farmers lovingly pile sand up the bases of leeks to give us more edible portions so we need to just as lovingly remove the grit for our family and friends. Lovely photo! My mom’s family is Quebeqois.

If you’re going to cut them up anyway. Cut off the dark green tops and the root end. Slice in half lengthwise then slice across as per recipe. Place in a colander and spray with water to rinse. Rinse a few of the green leaves and chop them to make stock, adding to onion, celery and carrot a subtle onion flavor.

Thanks for the recipe! http://www.cookingwithdee.net, Dee